Paleo Roasted Sweet Potato Wedges with Garlic & Herbs

Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn silky soft — this is the kind of side dish that disappears from the table before anything else. Coconut oil replaces the butter or vegetable oils you'd find in most roasted potato recipes, giving each wedge a subtle richness while keeping everything completely grain- and legume-free. Minced garlic, fresh rosemary, and thyme do the heavy lifting on flavor, while ground turmeric and ginger add a warm, earthy depth that makes these taste far more complex than the short ingredient list suggests. The trick to getting that gorgeous caramelized crust is spacing the wedges out on the pan and flipping them halfway through — both steps are built right into the method here, so you don't have to guess. A scatter of fresh parsley at the end brightens the whole dish and makes it look like something you'd order at a restaurant. These pair beautifully with grilled proteins or roasted vegetables, but honestly, they're satisfying enough to eat straight off the pan.

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